Organisations that have issued a response or statement to the report are below (more links will be added through the day):

British Poultry Council

Marks & Spencer

Morrison’s

Waitrose

Co-Op

Aldi

His comments came after positive discussions on a number of major interventions that are showing encouraging results in production level trials; and are on schedule to be available to industry towards the end of 2015. Early indications suggest that significant reductions in campylobacter levels will be possible through the introduction of these interventions.

Mr MacDonald concluded: “We have work to do but also a collective determination to beat this bug. From farmers stopping it getting into their flocks to consumers benefiting from leak-proof and roast-in-the-bag technology. Our aim remains best practice from farm to fork.”

Notes:

1. The ACT Board’s members are: British Poultry Council, British Retail Consortium, National Farmers Union, Food Standards Agency, Defra, major retailers and processors.

2. The ACT Board was established in late 2014 to rapidly implement and share the best workable and available technologies and techniques in the food production process and supply chain in order to achieve a continuing reduction in Campylobacter from farm to fork and a reduction in foodborne cases of campylobacteriosis.

3. Richard MacDonald was the director general of the NFU from 1996 to 2009. He has also chaired Defra’s Better Regulation Task Force, is a non-executive director of Moy Park, Dairy Crest, the Environment Agency and the Royal Agricultural University, and is chairman of Farm Africa. In 2002 he was awarded a CBE for services to agriculture.

This page will be updated through the day.

British Poultry Council

Marks & Spencer

Science and Media Centre

FSA Retail Survey Results

British Poultry Council response

Science Media Centre experts’ response

Institute of Food Research response

British Retail Consortium response

Which? response

CIWF response

Following extensive testing, Faccenda are now progressing full scale trials at their factory in Brackley with a unique and innovative technology called “SonoSteam.” As part of a series of industry measures to combat campylobacter, this work will start in November 2014 and if successful Faccenda Foods have committed to invest over £1m on this new method.

The technology kills campylobacter and other micro-organisms on the skin and internal cavity of chickens through the simultaneous application of both steam and ultrasound. The steam kills the micro-organisms and the ultra-sound optimises the effect, so the process time required is only 1.5 seconds.

Faccenda Foods Managing Director Andy Dawkins commented: “The SonoSteam® technology is revolutionary in the fight against the risk of food infection.  We believe that SonoSteam can deliver a significant reduction in the number of cases of campylobacter food borne infection attributed to chicken and will lead the way in setting industry standards.”

The Food Standards Agency has been a keen supporter of this innovative approach to tackle campylobacter and achieve the 2015 campylobacter reduction target.

Commenting on the news, FSA Chief Executive Catherine Brown said: “This commitment from Faccenda is welcomed by the FSA as another important step towards reducing the risks posed by campylobacter. Faccenda have worked proactively to deliver the ‘Roast in the Bag’ initiative and this is another step in finding an effective intervention for the reduction of campylobacter levels in poultry meat. The FSA is supporting the trials at Faccenda and will provide an independent evaluation of the SonoSteam performance.”

Faccenda Foods Technical Director David Keeble said: “Following an extensive series of trials earlier this year we are excited to be taking the SonoSteam® technology to full scale trials at our Brackley factory. We look forward to working with SonoSteam, the FSA and our customers in the coming weeks as we install, run and validate this unique technology.”

SonoSteam Vice President Niels Krebs added: “We have worked closely with Faccenda on developing the technology to this point and we are confident that the next stage will demonstrate the effectiveness of this innovative approach.”

The installation of SonoSteam at Brackley follows the lead Faccenda have already taken with its award-winning range of Roast in the Bag products. These use an innovative packaging system to enable consumers to put the product straight in the oven without having to remove the packaging first, taking food safety in the kitchen to another level.

Food poisoning is not a new phenomenon, but the number of reported cases has increased steadily over the last few years and recently there has been an increasing amount of public interest in the subject.

People are becoming more aware and concerned about this type of illness and no longer assume that ‘tummy upsets’ must simply be endured. This view is right, because food poisoning is almost always preventable.

Campylobacter is a pathogen that has become the most common cause of bacterial food poisoning worldwide. Over 50% of cases in the UK can be attributed to fresh chicken which is why industry has invested a significant amount of resource and is committed to reduce the levels of campylobacter.

Food originates in fields and farms and it is constantly exposed to a wide range of micro-organisms present in the environment. Campylobacter is a naturally occurring bacterium that does not cause ill-effects in chickens. We have to accept that all fresh and natural foods may contain microbes that have the potential to be harmful if food is not handled and prepared correctly.

Everyone has a part to play in reducing the risks of bacterial food poisoning. Food safety must be observed ‘from farm to fork’; by producers, retailers, cooks, consumers, distributers.

It is important to note that appropriate storage and handling of food and thorough cooking will eliminate the risk of bacterial food poisoning.

This paper gives facts about campylobacter and information on the safe handling of foods, particularly products like poultry and meat.

Bacteria

Bacteria are simple organisms consisting of one cell. They are very tiny, usually spherical, oval, or rod-shaped and 500 typical cells would cover a pin head. Bacteria can be found almost everywhere in our environment.

They grow in soil, water, vegetation, and in humans and animals. Most bacteria are harmless and some are beneficial but some, termed pathogens, can cause illness.

Bacteria need water, warmth, and food to grow well. Growth can be very rapid; under ideal conditions one bacterium may multiply to 70,000 million bacteria in about twelve hours. Food poisoning bacteria will not grow in the freezer, or at temperatures above 60C. The optimum temperature for the growth of food-poisoning bacteria is 20C to 45C. Outside these temperatures growth slows and at refrigeration temperatures (-2C to +4C), most dangerous bacteria do not grow at all.

Campylobacter

Campylobacter is a genus (group) of bacteria which has a characteristic curved ‘S’ or spiral shape. This group of bacteria has been known to cause illness to animals for about 70 years, but its ability to cause illness in humans only began to be fully appreciated in the mid-1970s.

Since then, campylobacter has been the commonest cause of gastrointestinal infections in the UK. By 1988 there were over 28,000 reported cases, and by 2013 this had risen to over 70,000. Globally, campylobacter is one of the most frequent causes of diarrhoea.

There are several species of campylobacter that can cause illness in people; campylobacter jejuni is the commonest in the UK and in most countries.

In people, symptoms of campylobacter infection develop 1 to 4 days after ingesting the bacteria and infection may vary from mild diarrhoea to acute enteritis characterised by fever, headache, diarrhoea, and cramping abdominal pain. Deaths are very rare. The symptoms usually last for a few days, followed by recovery, but in about 25 percent of sufferers the bacteria is not immediately eliminated and relapses occur over several weeks. Campylobacter can have long-term effects for a minority of sufferers depending on the severity of infection; Irritable Bowel Syndrome (IBS), reactive arthritis or Guillain-Barré Syndrome which causes paralysis. Medical help should be sought for any lingering intestinal infections.

Campylobacter can occasionally cause illness in animals but it is very commonly found as part of the normal flora of healthy animals. Cattle, poultry, sheep, pigs, dogs, cats, and other domestic and wild animals all carry campylobacter. Pets in the home can pass campylobacter to their owners. Campylobacter is also very widely spread in the environment. Campylobacter in foods

Raw poultry, beef, offal and other meats as well as unpasteurised milk are the foods most likely to contain campylobacter. Unlike most other food poisoning organisms, campylobacter grows very poorly in food, and the numbers of this bacterium tend to decline as food is stored. Also, this bacterium prefers to grow in conditions where oxygen levels are reduced. However, campylobacter survives at refrigeration temperatures. Other foods are easily cross-contaminated by soiled surfaces, dirty equipment, dirty utensils, and dirty water.

Pets should not be allowed near food or food equipment and their feeding bowls should be washed and dried separately from other household washing-up.

Campylobacter has been termed the ‘barbecue bug’, but there is no special relationship between this bacterium and barbecues. Problems arise at barbecues because people are tempted to handle cooked food with hands contaminated by raw food or to eat the food before it is properly cooked. Barbecued food looks ready and smells delicious well before it is actually cooked through. If such half-cooked food is eaten, food poisoning by campylobacter, salmonella, and other bacteria may follow.

Cooking kills campylobacter

Campylobacter is killed by heat, so proper cooking completely eliminates this bacterium. Poultry and meat of all types, fish, eggs, and pastry products need to be heated through to 70C or higher and held at this temperature for at least two minutes.

It is important to be sure that the centre of the food is adequately heated. Manufacturers’ cooking instructions, where given, must be carefully followed. Thermometers are used to check temperatures in professional catering operations, and they can be used in the home. Without a thermometer, poultry and meat can be tested by putting a skewer into the centre of the food to see if the juices run clear. If the juices are pink or red, more cooking is needed. Barbecued food should also be checked with a skewer.

Control of campylobacter in poultry and meat

Apart from proper cooking, campylobacter control depends on the prevention of cross-contamination, careful attention to hygiene i.e. washing hands, utensils and equipment, and the correct storage of food.

Cross-contamination

Campylobacter must not be passed from raw to ready-to-eat foods.

This means preventing raw meat, fish and eggs from dripping over other foods, and washing up all utensils, plates, working surfaces, chopping boards, knives, etc immediately after use so they cannot be inadvertently used on ready-to-eat foods.

Hot soapy water is needed, and dishcloths should be cleaned by soaking in disinfectant such as bleach after use with raw poultry and meat.

Storage

Fresh produce should be refrigerated as soon as possible. Refrigerators should be set at between 0C and 4C; a thermometer will be needed to check the temperature. Campylobacter does not grow below 4C.

Frozen poultry must be completely defrosted before cooking. Be sure there is no ice inside the bird, and that joints are not stiff.

Once the food has been cooked, it should be eaten immediately, or allowed to cool and placed in the refrigerator as soon as possible. Sandwiches, prepared salads, and cold dishes should also be refrigerated if not for immediate consumption.

Cooked foods must be stored at the top of the fridge and raw foods at the bottom on a tray or plate. Raw foods tend to drip. These drips could contain bacteria that may contaminate other foods. All foods should be covered or stored in sealed containers.

Poultry producers

Today the poultry industry is more carefully regulated and managed than ever before. Government hygiene regulations are being revised and strengthened, and updated Codes of Practice backed by inspections are being followed by producers, processors and retailers.

Stringent measures are taken to control pathogens in poultry. A better understanding of food hygiene by all concerned with food preparation will prevent unnecessary illness.

For more information on what the industry and government are doing in the fight against campylobacter please visit www.campylobacter.org.uk

Campylobacter is a significant source of food poisoning in humans with 70,000 GP reported cases and 280,000 estimated total cases every year. The Joint Working Group (JWG) is a collaborative approach between the Food Standards Agency, Defra, British Poultry Council, British Retail Consortium, and National Farmers Union designed to reduce campylobacter at every stage of the supply chain.

Announcing his appointment, Richard MacDonald said:

I’m pleased to have been asked to help deliver meaningful progress in reducing campylobacter. I look forward to working with industry and government in this fight against a naturally occurring bug that is a very complex and persistent opponent.

This is where we have to enact all that we’ve learnt over the last five years. The UK is leading the way on what is a global issue, and we have a responsibility to apply ourselves diligently and consistently to solving the problem.

Richard MacDonald, Chair of the Joint Industry and Government Body

FSA Chief Executive, Catherine Brown, welcomed the move:

We’re delighted that Richard has taken on this role. We look forward to the group driving meaningful industry action to reduce campylobacter.

Catherine Brown, FSA Chief Executive

Mr MacDonald takes over from Peter Bradnock, former Chief Executive of the British Poultry Council, who guided the JWG through its first phase of research and development. The second phase of the work will see interventions and new technologies introduced throughout the farming and production chain, from biosecurity practices on farm, to interventions in the slaughterhouse and novel packaging solutions at retail.

Responding to MacDonald’s appointment, Chief Executive of the British Poultry Council Andrew Large said:

The UK poultry meat industry welcomes Richard’s appointment. Industry, retailers and government have worked hard to understand this bug and now look forward to continue to work together under Richard’s Chairmanship to take our work to the next stage.

The UK poultry meat industry remains fully committed to tackling campylobacter, but good kitchen hygiene will remain a cornerstone of preventing foodborne illness. Whenever handling fresh chicken and other meats – whether in restaurant kitchens or in the home – people should always follow good hygiene practices and cook food thoroughly as this kills campylobacter.

Andrew Large, Chief Executive of the British Poultry Council